![]() The end result is a perfectly smooth, homogeneous sauce. Sodium citrate can form attachments to both fat and water molecules, so it holds everything together. ![]() When cheese melts, however, that net breaks apart, and the oil and water tend to go their separate ways. The tiny droplets of dairy fat are suspended in water and held in place by a net of interlinked proteins. “In solid form, cheese is a stable emulsion. ![]() The website explains the science behind how this process works: Shredded sharp cheddar and Gruyere went into a big pot with simmering wheat beer and sodium citrate. It’s an incredibly simple process and the results are impressive! The method for this perfectly melting cheese comes from a book called Modernist Cuisine at Home (the “home version” of the revolutionary 6-volume Modernist Cuisine encyclopedic set) but I found the recipe on. The next thing I knew, I was ordering sodium citrate online and gathering the other necessary ingredients – good quality cheese and Hefeweizen – to give this super-melting cheese a try. But it doesn’t mean I wasn’t absolutely intrigued when I heard it was possible to make your own perfectly melting cheese at home – cheese that would soften, stretch and drape itself gently when heated, rather than break or separate. Let it be said that I love how cheeses like cheddar and Gruyere melt naturally, even when it breaks, browns, or exhibits any other “imperfect” traits.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |